Green Bean Vegan Casserole
Bursting with savory flavor, this classic holiday dish will be a hit any time of the year. This Vegan Green Bean Casserole is loaded with wholesome ingredients and so delicious that even the kids will eat it.
Everyone can enjoy this dish because it’s completely dairy-free and can easily be made gluten-free. Piled high with green beans, mushrooms, onions, garlic, almonds, and spices, no one will ever know this masterpiece is actually a healthier green bean casserole.
You’ll love this healthier green bean casserole because it’s…
- Creamy
- Herby
- Guilt-free
- Low-fat
- Dairy-free & can be gluten-free
- Bursting with flavor
- Perfect for Thanksgiving and Christmas dinners
- A terrific make-ahead casserole
Though green bean casserole is traditionally thought of as a holiday dish, I vote for making this vegan green bean recipe year-round!
How to make vegan green bean casserole
Preheat the oven to 350°F and line a 2-quart casserole dish (approximate size) with parchment paper to prevent sticking.
If using fresh green beans, wash them, trim ends, and cut them into bite-size pieces. Set to the side.
Slice the onion, garlic, and mushrooms. I like to cut my onion into crescents as shown in the video.
Heat a non-stick skillet and add the onion slices. Allow them to begin browning and then add a little veggie broth. Continue cooking and stirring for approximately 5 minutes. See my demo video of this recipe below to see how this is done. I love my Ozer non-stick pan for sauteing vegetables without oil.
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
If using fresh or frozen green beans, add approximately 1/3 cup more of veggie broth and the beans to the pan and allow to cook for 5 minutes. If you are using canned green beans, you can skip this step because the cooked beans will be added later.
Next, add minced garlic and diced mushrooms, along with the white wine to the pan and cook another 5 minutes, stirring often.
In a small bowl, combine flour, plant milk, soy sauce, nutritional yeast, and all the spices EXCEPT for the smoked paprika. Whisk together well.
Add this milk-spice mixture to the pan of veggies and stir until thickened, approximately 2-3 minutes. If it becomes too thick, add a little more milk.
Now is the time to add canned green beans if you are using them. Coat them well with the thickened mixture.
Pour into the casserole dish lined with parchment paper and spread out the mixture evenly in the pan.
Top with dairy-free panko or breadcrumbs. Next, sprinkle sliced almonds and smoked paprika over the top. Another great addition is homemade vegan parmesan, though it is optional.
Place in the oven to bake for approximately 30 minutes. Oven cooking times vary, so begin checking on it around the 20-minute mark. It will be done when it is nice and brown and bubbly on the top.
Remove from oven and serve warm.
Tips for making vegan green bean casserole
- Either fresh, canned, or frozen green beans can be used in this recipe. I chose to use canned but any of these will work just fine.
- There is a demo video of me sauteing the onions in veggie broth instead of oil that should be very helpful if you aren’t used to cooking without oil.
- When adding the flour, milk, and spice mixture to the hot pan, if it seems too thick, simply add more plant milk to get to the desired consistency.
- The homemade vegan parmesan is optional, but I highly recommend it. It’s very simple to make and keeps for weeks at room temperature and months in the refrigerator. It can be added to veggie pizza, pasta, and many other recipes.
- This vegan casserole is a great make-ahead casserole that reheats well. Cook ahead of time or assemble and keep in the refrigerator until ready to bake.
- It will keep well in an airtight container in the refrigerator for about a week. It also freezes well.
More great vegan holiday recipes
- Broccoli Rice Casserole
- Mock Chicken Casserole | Soy Curls
- Cheezy Scalloped Potatoes
- Sweet Potato Casserole
- Hash Brown Breakfast Casserole
- Healthy Vegan Casseroles
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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Green Bean Vegan Casserole
Ingredients
- 3 15 oz cans green beans or 5 cups of fresh green beans
- 1 large onion
- 3 garlic cloves
- 1 cup mushrooms
- ¼ cup veggie broth
- ½ cup white wine
- ½ cup flour gluten-free if desired
- 1-1/2 cup plant milk
- 1-1/2 tablespoons soy sauce or amino acids for GF
- 2 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon nutmeg
- ½ teaspoon thyme
- 1/2 teaspoon salt
- ¼ teaspoon black pepper
- 1/2 cup dairy-free panko bread crumbs
- 3 tablespoons sliced almonds
- 1 teaspoon smoked paprika
- 1 tablespoons homemade parmesan optional, link below
Instructions
- 1. Preheat oven to 350 degrees and line a 2-quart casserole dish (approximate size) with parchment paper to prevent sticking.
- 2. If using fresh green beans, wash, trim ends, and cut into bite-size pieces. Set to the side.
3. Slice the onions, garlic, and mushrooms. I like to cut my onions into crescents.- 4. Heat a non-stick skillet and add the onion slices. Allow them to begin browning and then add a little veggie broth. Continue cooking and stirring for approximately 5 minutes. See my demo video of this recipe below to
see how this is done. - 5. If using fresh green beans, add approximately 1/3 cup more of veggie broth and the beans to the pan and allow to cook 5 minutes. If you are using canned green beans, you can skip this step because the cooked beans will be added later.
- 6. Next, add minced garlic and diced mushrooms, along with the white wine to the pan and cook another 5 minutes, stirring often.
- 7. In a small bowl, combine flour, plant-milk, soy sauce, nutritional yeast, and all the spices EXCEPT for the smoked paprika. Whisk together well.
- 8. Add this milk-spice mixture to the pan of veggies and stir until thickened, approximately 2-3 minutes.
- 9. Now is the time to add canned green beans if using you’re them. Add the beans to the pan and coat them well with the thickened mixture.
- 10. Pour into the casserole dish lined with parchment paper and spread out the mixture evenly in the pan.
- 11. Top with dairy-free panko or breadcrumbs. Next, sprinkle sliced almonds and smoked paprika over the top. Another great addition is homemade vegan parmesan, though it is optional.
- 12. Place in the oven to bake for approximately 30 minutes. Oven cooking times vary, so begin checking on it around the 20-minute mark. It will be done when it is nice and brown and bubbly on the top.
- 13. Remove from oven, allow to cool, and serve.
Video
Notes
- Either fresh, canned, or frozen green beans can be used in this recipe. I chose to use canned but any of these will work just fine.
- There is a demo video of me sauteing the onions in veggie broth instead of oil that should be very helpful if you aren’t used to cooking without oil.
- When adding the flour, milk, and spice mixture to the hot pan, if it seems too thick, simply add more plant milk to get to the desired consistency.
- The homemade vegan parmesan is optional, but I highly recommend it. It’s very simple to make and keeps for weeks at room temperature and months in the refrigerator. It can be added to veggie pizza, pasta, and many other recipes.
- This vegan casserole is a great make-ahead casserole that reheats well. Cook ahead of time or assemble and keep in the refrigerator until ready to bake.
- It will keep well in an airtight container in the refrigerator for about a week. It also freezes well.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Do you drain the canned green beans for green bean casserole or add them with the liquid?
Karen- Yes, the green bean juice needs to be drained off before adding them to the casserole. Enjoy!
Would this be good without the almonds or do the nuts make it?
Amelia- You could leave the nuts out. I like the texture they add, but they aren’t completely necessary.